I tried my hand at a brined and smoked turkey. I started last night with a simple brine. In the smoker about noon and done about
5:00 ish. I was making smokies and the bird hit 172 degrees before I noticed. I still let it rest foiled and toweled for about an hour. I used hickory with just a little apple mixed in. It has a nice little smoke ring but it doesn't show up too well in the pictures. The bird was still pretty moist, smelled great and tasted good as well. The extra's I'm going to serve Thursday with my regular roasted 18# bird.
Happy Thanksgiving Week